Holy Guacamole

I've been told by a few people that my guacamole is the best they've had. It's not often I get a compliment like that! My secret to guacamole...sour cream. Very unconventional I know however the addition of sour cream turns up the dial a little, adding creaminess whilst also helping keep the guacamole looking and tasting fresh. The key to good guacamole is ripened avocado's, I only use Has and keep the texture of the guacamole chunky, you don't want to serve up what looks like pureed baby food.

Enjoy
x

Ingredients
Serves 4-6
4  ripe avocado's roughly chopped
1 tablespoon of fresh lemon or lime juice
1 tablespoon Sour Cream
1/2 Red Onion minced
1/2 garlic clove minced
1 ripened tomato seeds and flesh removed, roughly chopped
2 table spoons of cilantro/coriander
1-2 red chili's seeds and stem removed, minced (you can also use dried chili flakes)
Salt and Pepper

Method
Place roughly chopped avocado's in a mixing bowl. Add the lemon or lime juice immediately and gently mash the avocado's with a fork (remember to keep the guacamole chunky!). Add the remaining ingredients and gently combine. Make sure you add enough salt and pepper. Serve immediately with tortilla chips or vegetable crudites. If making in advance, ensure to place plastic wrap right on top of the guacamole to prevent oxidation. 

Broccoli, Lemon & Garlic Pasta Bake

Once or twice a week I like to cook a vegetarian meal for dinner....much to the Mr's dismay. I need to have a break from meat, load up on veggies and salad, it makes me feel fresh. Are you the same?

I also find that if I prepare a vegetarian meal, Lady Sadie has no option other than to eat all her veggies or risk going to bed hungry.

This pasta bake ticks all my boxes. It's filling, satisfying and the addition of the lemon zest adds so much flavour. I would also add some chili flakes if I was making it only for adults or some ham would also be great for a non-vegetarian option. I served this meal last night with a huge leafy salad and it was a hit. A meal that I'm sure will feature highly on rotation.

*Please note that to make this healthier, I used non fat milk, low fat cream and non fat cheese.

Adapted from the Australian Women's Weekly "Savory Bakes" Cook Book

Servings:6

Ingredients

200g penne pasta

500g broccoli, cut into small florets

3 eggs

1 cup cream 

1/3 cup milk

2/3 cup coarsely grated cheddar cheese

1/2 cup breadcrumbs

1 cup finely grated Parmesan cheese

2 cloves garlic, crushed

1 tablespoon finely grated lemon rind

2 tablespoons finely chopped fresh flat-leaf parsley

Directions: 

1. Preheat oven to 220 degrees celcius. Oil a deep 8-cup ovenproof dish.
2. Cook pasta in large saucepan of boiling water until tender. Add broccoli for last 5 minutes of pasta cooking time; drain. Rinse pasta and broccoli under cold water; drain, cool.
3. Combine pasta, broccoli, eggs, cream, milk and cheddar in large bowl; season.
4. Spoon mixture into dish; sprinkle with combined breadcrumbs, parmesan, garlic, rind and parsley.
5. Bake, uncovered, about 40 minutes or until browned lightly and set.
6. Stand 10 minutes before serving.

Pea and Mint Soup

This soup holds a very dear place in my heart. I have stolen the recipe from a good friend. I met Ange a little over two years ago here in Doha. We became fast friends. We had the same sense of humour, we loved a good glass of bubbles and we would spend hours giggling away like school girls. Ange was also my hairdresser. Every month I would go to her home where she would cut, colour and feed me Pea and Mint Soup. Ange has since moved back to Australia and while I miss her terribly, I know that a good bowl of this soup makes her feel a little closer.

Ingredients
Olive oil
1 brown onion chopped
2 cloves of garlic minced
3 cups of chicken/vegetable stock
1kg frozen peas
1/3 cup mint leaves chopped
Sour cream (optional) (I use low fat sour cream)

Method
1. Over medium-high heat gently cook onions and garlic for 5 minutes or until soft and transparent.
2. Add stock and bring to the boil.
3. Add peas and mint, bring to the boil, cover and cook for 3 minutes.
4. Set soup aside to cool slightly
5. Blend soup until smooth (I do prefer mine slightly chunky, it's up to you)
6. Reheat soup in saucepan
7. Serve soup hot and garnish with sour cream and a mint leaf.